Finnish Rye Bread (traditional recipe)

[Leni]

Mine is in the oven. It is one loaf in the bread baking bowl so I'll probably have to cook it a little longer. We'll see.

 

[Saliha]

Mine is in the oven. It is one loaf in the bread baking bowl so I'll probably have to cook it a little longer. We'll see.

I can almost smell it already.

 

[Leni]

It's out and cooling. I may have difficulty getting it out of the bowl though.

 

[Leni]

Although the bowl has a high gloss finish, I should have greased it. I'm going to have to dig the bread out in pieces.

 

[Saliha]

Hopely you will enjoy your pieces of bread.

 

[Leni]

I'm sure that we will.

 

[Adillo303]

Saliha, is this a firm dense bread our fluffy?

 

[Leni]

Mine is firm. Glued to the bowl but very tasty.

 

[Adillo303]

Leni - How about a pic?

Can't beat homemade. Congratulations.

 

[Saliha]

Usually it is firm dense. The root doesn´t rise it as much as yeast.

 

[Leni]

I've taken a picture with my cell phone. Now I have to figure out how to download to the computer. Not very good with pictures.

 

[Adillo303]

If you can email from hood phone email them to yourself

 

[Leni]

From 'hood phone'? My cell phone is very basic and I do not have texting ability. The only time I ever use my cell is when I leave the house.

 

[Saliha]

The 7th day of making root. It seems to be ready. I´ll bake breads tomorrow.

 

[Saliha]

The dough is finally ready. Now it needs to rise, what takes 2 to 4 hours.

It´s enough for 2 breads.

 

[Food History Fan]

I am thrilled to find this recipe. I have been searching for years to find a recipe that uses traditional sourdough starter (root) and does not add wheat flour. I have my root started and am looking forward to baking.